SP68 is the name of the road that cuts through my original vineyard in Vittoria. The name of a road, for a wine which is a journey. That of the farmers who already three thousand years ago left from the country with the amphorae,... Read More
In the area where the first morainic hills rise, remarkably substantial and powerful red wines are obtained and Ronchedone is the ultimate demonstration of this. Highly popular from the moment it began to be realised that certain... Read More
100% Arneis, 30% of which see skin contact maceration for 2 days, the rest directly pressed, then aged on the lees for 3 months in stainless steel. The ‘little wolf’ (in local dialect), 'Luet' is perhaps more... Read More
“il Burbero” or “The Curmudgeon” is red wine made from later-harvest 80% Sangiovese, 10% Ciliegiolo, and 10% Merlot vines grown in the hills and grown on trellises as in the Umbrian peasant tradition. Spontaneous... Read More
Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example... Read More
A rich and fragrant wine of pure Nerello Mascalese from different vineyards, partly from our best parcels where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-sottana and Porcaria) as well as designated vineyards... Read More
A wine named after three young men of the local Ceci Farm who were captured and killed by the Germans at the end of the war. 100% Grechetto direct-press from a vineyard of clay and limestone. Partly early harvest fruit and later... Read More
Syrah and Ciliegiolo. Ciliegiolo is whole cluster fermented, Syrah is de-stemmed, crushed and fermented on skins for 2 days before pressing. Ciliegiolo is then added to the Syrah juice and left to macerate for 15 days. Aged in... Read More
Domani is a red wine by Podere Sassi Winery produced from Cesanese grapes, maceration for 5 days on the skins and aging in fiberglass tanks for 8 months on the lees. No added yeast, no added sulphites.
50/50 Procanico and Roscetto with 15 days skin maceration. Spontaneous fermentation without temperature control. Aged in stainless steel for a year before bottling. No filtering or fining and minimal sulfur added if necessary.... Read More
